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BIOGRAPHY

Fabien Pairon is a charcutier-caterer chef from the north of Burgundy. In 2011 he was awarded the prestigious title of Best Craftsman (M.O.F).

With an initial training as a cook, the chef has worked in France and abroad for numerous gastronomic tables and for international catering companies.

His experience and his constant search for excellence have taught him to respect the products he works with and a mastery of preparation techniques.

Very humble, he has taught for 10 years in the most prestigious hotel school in the world: the Ecole Hôtelière de Lausanne in Switzerland

He is also the author of the book Douceurs Charcutière (2015) and co-author of the Grand Livre de la Charcuterie (2018), the reference Bible in the trade.

His charcuterie is very contemporary, with less fat and salt.

His signature specialities are delicious products in a variety of crusts, including the famous brioche salmon koulibiac and white pudding with truffles.

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